Turkey medallions in curry sauce

Ingredients for 2 servings:

• 500 g turkey schnitzel
• 500 ml broth, clear
• 200 ml cream
• 2 tbsp curry
• salt and pepper
• Paprika powder
• 2 bags of rice
• salt water
• ½ can pineapple, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

with rice

Cook the rice in salted water according to the package instructions. Finely chop the onions and slice the turkey cutlets into medallions. Heat the clear broth in a small saucepan. Brown the finely chopped onions in hot oil. Meanwhile, season the turkey pieces generously with pepper, salt, and paprika. Brown the onions until almost burnt. Then add the turkey pieces and sear on both sides. Remove the pieces, keep warm, and then add the warm, clear broth (careful of steam!). Simmer briefly and add the cream. Simmer for about 2-3 minutes. Strain the sauce through a sieve to remove any burnt onions. Return the sauce to the pan, sprinkle in the curry powder, and stir. Thicken and stretch the sauce to taste, if desired (adjust seasoning if necessary). Return the turkey pieces to the pan and simmer for about 10 minutes. Just before serving, add the pineapple chunks and heat until hot. Serve with the cooked rice.